KR101164315B1 - Mehtod for production of the contents of squid bun and the squid bun using the same - Google Patents

Abstract

The present invention relates to a method of manufacturing a squid bakery and to a squid bakery prepared by the above method, more specifically, after washing the squid into boiling water to boil, and then first frozen at a temperature of -5 ~ -3 ℃ fair; Cutting the first frozen squid into a size of 5 to 40 mm × 5 to 40 mm and then molding and squeezing it into a shape of a cow to be placed in squid bread; To the mixture containing 70 to 75% by weight of starch, 25 to 30% by weight of sugar was added and mixed with 1.5 to 2 times the volume ratio of the mixture, and then mixed in a mold and heated to 200 to 250 ° C to prepare a sugar coating. fair; Coating the molded compressed squid bakery with the prepared sugar film; And a process of freezing the squid bakery coated with the sugar coating at -18 ° C. or less. The method relates to a squid bakery, which is manufactured as described above, and a squid bread using the squid bakery prepared as described above.

 Squid bakery, sugar film

Description

Method of manufacturing squid bakery, squid bakery prepared using the above method and squid bread using the same {MEHTOD FOR PRODUCTION OF THE CONTENTS OF SQUID BUN AND THE SQUID BUN USING THE SAME}

The present invention is a method of manufacturing a squid bakery when eating the squid bread, the appearance of the bread resembles the appearance of the squid, the squid flesh pieces that can maintain the texture of the squid is inserted to have the feeling of eating a real squid, It relates to a cuttlefish bread prepared using the method and a cuttlefish bread using the same.

In general, squid is more watery, protein is slightly less than other fish and more than shellfish. Cholesterol is 180mg per 100g, which has been used by people, but recently, fish and shellfish have been found to be unrelated to adult diseases. The fat content of squid is 1%, which is very small compared to 16% of beef and 38% of pork, so there is no need to worry about obesity.The taurine content of squid is 327 ～ 854mg per 100g, which is 2 ～ It is 3 times higher and contains 25 ~ 66 times as much as other meat. Squid's taurine is a kind of amino acid, which is good for fatigue recovery.It dissolves gallstones and strengthens the liver's detoxification function, which helps to normalize blood pressure by reducing cholesterol in blood.Health infarction, angina, heart attack, etc. It is known to be effective in prevention. It also promotes insulin secretion and helps prevent diabetes. Squid's fatty acids are known to contain 15.8% and 37.1% polyunsaturated fatty acids such as EPA and DHA, respectively. Polyunsaturated fatty acids prevent the accumulation of low-density cholesterol in blood vessels, which is a cause of high blood pressure, and prevent adult diseases of various blood vessels and circulatory system such as arteriosclerosis, hypertension, and thrombosis and improve brain function, thereby improving learning and memory and preventing dementia. It works. Squid also contains high amounts of selenium, an essential rare mineral element of human cell metabolism. The selenium has a powerful antioxidant and immune function in the human body to protect DNA, activate cellular functions, inhibit the aging process, prevent cancer and adult diseases, and has the effect of neutralizing heavy metals in the body Rather, it is effective in stopping carcinogenic factors. Modern people are recommended to supplement about 75 ~ 200mg selenium. However, squid is cooked by sashimi, roasting, pickles, tempura, salted fish, dry snacks, soup, chombun, sashimi, stir-fry, etc., and serves only as a side dish to assist rice, and the amount of squid is limited. There was a problem that the active ingredient can not be ingested normally enough.

In addition, as the life patterns of modern people are simplified and accelerated, bread, which has been used mainly as a snack, has been replaced by stocks. However, in the conventional bread, blood and beef are mostly carbohydrate-based ingredients such as flour, red beans, or sugar. There was a problem that the nutritional composition is not balanced.

In order to solve the above problems, Patent Registration No. 10-881010 "squid bakery and squid bread using the same" to improve the texture and palatability of the squid by containing 45 ~ 59% by weight of the squid when manufacturing the squid bakery Disclosed is an invention that can be made. However, when the content of squid exceeds 59% by weight, the squid taste is strong and the taste of squid bread may be reduced. However, when the squid content is increased, other ingredients such as meat and meat are added as binding ingredients. In addition to the squid, in the above description, the binding ingredient includes bread crumbs, and other ingredients occupy the rest.

Therefore, a squid bakery that can have fun just like eating a squid while feeling the texture of the squid itself is not currently provided.

Therefore, an object of the present invention is to provide a squid bakery prepared by the above method and a method of producing a squid bakery which has a squid meat slice inserted in the squid bakery to have a feeling of eating a real squid.

In addition, an object of the present invention is to provide a squid bread which can have a feeling that a consumer eats a real squid by putting a squid bakery manufactured so that the appearance of the bread resembles the shape of a squid and contains squid meat pieces inside the bread.

In order to solve the above object, the present invention is a step of freezing the washed squid in boiling water to boil, first freezing at a temperature of -5 ~ -3 ℃; Cutting the first frozen squid into a size of 5 to 40 mm × 5 to 40 mm and then molding and squeezing it into a shape of a cow to be placed in squid bread; To the mixture containing 70 to 75% by weight of starch, 25 to 30% by weight of sugar was added and mixed with 1.5 to 2 times the volume ratio of the mixture, and then mixed in a mold and heated to 200 to 250 ° C to prepare a sugar coating. fair; Coating the molded compressed squid bakery with the prepared sugar film; And a step of freezing the squid bakery coated with the sugar film at -18 ° C. or less. It provides a squid bakery prepared by the method and the squid bakery prepared by the above method.
The present invention also provides a squid bread, which includes a squid bakery prepared by the manufacturing method therein and forms a squid bread in a squid shape.

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According to the present invention, since the squid slices can be naturally inserted into the squid bakery without using other binders in the squid bakery used when manufacturing the squid bread, the appearance of the squid slices is maintained even though the amount of the squid slices is large. However, the inside has an effect of providing a cuttlefish bread that can be sliced with the cuttlefish slices as it is.

Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

Figure 1 shows a process diagram of the manufacturing method of the squid bakery according to the present invention, largely the first freezing step (S10) of the squid, squid molding molding step (S20), sugar film manufacturing process (S30), sugar film The coating step (S40), the secondary refrigeration step (S50) can be configured.

The first refrigeration step (S10) is a step of freezing by putting the washed squid in boiling water.

Squids are prepared with fresh ingredients, cut with a knife, and then the internal organs are removed and the skin is removed using a stripper. The cuttled squid should be used without distinguishing the trunk and leg. In order to prepare the raw squid, heat 2 ~ 3 times of water to 100 ℃, add the trimmed squid and stir for 2 ~ 3 minutes.

The squid, which has been cooked, is first frozen in a freezer at -5 ~ -3 ℃. The first freezing process is to facilitate the cutting of the squid to be made later, to have a degree of firmness suitable for molding compression.

After cutting the molding pressing step (S20) is to cut the squid through the first freezing step (S10), and then press molding in the form of a cow to be put into the squid bread.

Specifically, the primary frozen cooked squid is cut into squid flesh pieces having a size of about 5-40 mm X 5-40 mm by using a cutter. After cutting, put the frozen squid meat pieces into 50 ~ 60g in a columnar mold each time without adding other binding ingredients. In the embodiment of the present invention, a columnar mold having a diameter of 25 mm and a length of about 10 cm was used.

The sugar film manufacturing process (S30) is for covering the outside of the squid cut pieces molded in the step (S20). This is a squid bread during the manufacturing process of the squid flakes alone during the conveying process or cooking at room temperature conditions during the freezing stress is dissolved, it is impossible to maintain the shape and there is a problem that the form is broken without mutual binding inside the squid bread . Therefore, in the present invention, the sugar film (which is referred to herein as a sugar film for convenience) is dissolved and dissolved when absorbing water.

The sugar film used in the present invention is added to the mixture containing 70 to 75% by weight of starch, 25 to 30% by weight of sugar, mixed with 1.5 to 2 times the volume ratio of the mixture, and then put into a mold at 200 to 250 ° C. Heated to produce a sugar film.
The mold is a tubular plate, the lower part is made of a hollow cylindrical mold, and the lower part is made of a hollow cylindrical bar mold having a slightly smaller diameter that can enter the mold, and then the upper cylindrical membrane is poured into the lower mold. A large mold is pressed to prepare a sugar film in tubular form.
It is more preferable to use a sugar film having a porous layer in order to shorten the time for the sugar film to absorb internal moisture during cooking. At this time, the sugar film formed with the porous layer is pressurized to about 3Kg / ㎠ about the pressure inside the mold due to the vaporized water and the volume increased by the thermal expansion when the heating process in the closed mold, the upper and lower molds are momentarily separated and pressurized When the pressure is adjusted to rapidly reduce the atmospheric pressure to a normal pressure, a sugar film of a material in which the porous layer in which the film structure is inflated is formed.

The coating step (S40) of the sugar film is to coat the outside of the squid bakery molded in the step (S20) with the prepared sugar film.

The second refrigeration step (S50) is to freeze the squid bakery coated with the sugar film to -18 ℃ or less to complete the squid bakery for producing a squid bread.

Fig. 2 is a schematic view of the finished squid bakery, which is composed of a squid bakery 1 that is only molded and pressed and a sugar film 2 coated on the outside of the squid bakery 1.

Subsequently, the squid bread is poured into the upper and lower molding mold in which the squid shape is engraved, similar to the case of manufacturing a typical taiyaki bread, and then squid bakery prepared in the above example is placed between the squid bread, and then the molding mold After closing, baking the bread by heating the upper and lower sides can produce a squid bread as shown in FIG.

In this case, the squid bakery can use a dough using the same materials as in the case of manufacturing a typical squid bakery, and the egg in the squid bread premix in which sugar, baking powder, oils, flavors, etc. are usually mixed as flour Add water and water to make the dough.

The squid bakery prepared according to the present invention is thawed at the same time as the squid bakery is frozen while the bread mold is heated, and the sugar film coated by the moisture in the contacted bread skin is dissolved by the increased moisture and defrosting dehydration occurs. As the form disappears, the cuttlefish bread and the cuttlefish slices of the cuttlefish bread are cooked without a separating wall. The cooked squid bread is made in the form of naturally inserted into the squid bread as the squid slices are gradually separated from the inside while the squid bread is kept in appearance.

≪ Comparative Example 1 &

In order to fix the form of the press-molded squid bakery prepared squid bakery prepared by adding 20 to 30% by weight of the meat paste made from meat without the sugar coating prepared in the present invention compared to the amount of squid meat pieces Except that, after the squid bakery was prepared in the same manner as in the above example, the squid bakery was prepared in the same manner as in the above example and then squid bun was prepared.

Comparative Example 2

After the squid bakery prepared by molding only the frozen squid flakes without the sugar film manufacturing process (S30) and the sugar film coating step (S40) in the embodiment, and then prepared the same squid bread Squid bread was prepared.

<Test Example>

Investigation of sensory preference of squid bread

The photo-acceptance survey was conducted on 30 skilled panels of the prepared squid bread according to the Examples and Comparative Examples, and the results are shown in Table 1 below. The survey was evaluated by a five-point symbol scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good).

division flavor Texture Workability Example 4.5 4.7 4.7 Comparative Example 1 3.5 2.8 4.5 Comparative Example 2 4.5 4.0 2.5

As shown in Table 1, in the Example and Comparative Example 2 of the present invention, since the squid bakery was made only with squid flesh, the squid inherent taste was properly inserted into the squid bread, and taste was excellent, but in Comparative Example 1 Since it was added, the taste slightly decreased, and even in the texture part, in Comparative Example 1, the neat texture of the squid was inferior. On the other hand, in the workability, the coating of the squid bakery with sugar coating showed an effect that can be manufactured without breaking the squid bakery when working as much as the bound cow due to the addition of meat.

From the above results, the squid bakery prepared according to the present invention is manufactured using only squid as the main raw material, and can be easily worked without breaking the squid bakery by coating it with a sugar film without any other binding ingredient during the manufacturing operation of the squid bread. In the baking process, the squid bakery can be properly separated from the squid bakery to prepare a squid bread with excellent taste and texture.

Although the present invention has been described above, the technical scope of the present invention is not limited to the contents described in the above-described embodiments, and equivalent configurations modified or changed by those skilled in the art may be described. Obviously, it is not beyond the scope of thought.

Figure 1 shows a process diagram of the manufacturing method of squid bakery according to the present invention,

2 is a schematic diagram of a squid bakery coated with a sugar film according to the present invention,

Figure 3 is an external view of the squid bread made of squid bread according to the present invention.

Claims (3)

Putting the washed squid into boiling water to boil, and then freezing at a temperature of −5 to −3 ° C .; Cutting the first frozen squid into a size of 5 to 40 mm × 5 to 40 mm and then molding and squeezing it into a shape of a cow to be placed in squid bread; To the mixture containing 70 to 75% by weight of starch, 25 to 30% by weight of sugar was added and mixed with 1.5 to 2 times the volume ratio of the mixture, and then mixed in a mold and heated to 200 to 250 ° C to prepare a sugar coating. fair; Coating the molded compressed squid bakery with the prepared sugar film; And The process of freezing the squid bakery coated with the sugar film below -18 ° C; Cuttlefish bakery characterized in that it is manufactured by the manufacturing method of claim 1. A squid bread comprising a squid bakery prepared by the manufacturing method of claim 1, wherein the squid bread is formed in the squid shape.

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